Caramel Corn Crunch
Caramel Corn Crunch is an moderately easy dinner. Made with 8 c. popped corn, 1 c. pecan halves, toasted, 1 c. slivered almonds, toasted, 1 1/2 c. sugar and 1 c. margarine, this recipe delivers authentic, satisfying flavors. Ideal for meal prep and leftovers taste even better.
🔗 Recipe adapted from RecipeNLG-Full
Preheat oven to 225°.
Combine popcorn and nuts.
In saucepan, mix sugar, butter and corn syrup.
Bring to a boil, stirring constantly.
Cook until mixture turns caramel colored, about 280°. Remove from heat, stir in vanilla.
Place popcorn in a 13 x 9-inch pan.
Carefully pour mixture over popcorn mixing well.
Turn out onto counter.
Quickly break into pieces.
Store in tightly covered container.
Yields 9 cups.
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